Ingredients
For the Rice
- 1 1/2 cups basmati or jasmine rice
- 3 cups water or vegetable stock
- 1 tablespoon oil or butter
- 1/2 teaspoon salt
For the Crispy Mushrooms
- 300 g mushrooms (button, chestnut, or oyster), sliced
- 3 tablespoons cornflour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- Salt, to taste
- 3 tablespoons oil for frying
For the Sauce (Optional but Recommended)
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar or lemon juice
- 1 teaspoon sesame oil
- 1 clove garlic, finely minced
- 1/2 teaspoon chilli flakes (optional)
Equipment Needed
- Saucepan with lid
- Large frying pan or skillet
- Mixing bowls
- Wooden spoon or spatula
Step-by-Step Instructions
Step 1: Cook the Rice
Rinse the rice under cold water until the water runs clear. This removes excess starch and helps keep the rice fluffy.
Add the rice, water or stock, oil or butter, and salt to a saucepan. Bring to a boil, then reduce to low heat, cover, and simmer for 12 to 15 minutes until the liquid is absorbed.
Remove from heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and set aside.
Step 2: Prepare the Mushrooms
Clean the mushrooms with a damp cloth and slice them evenly.
Place the mushrooms in a bowl and sprinkle over the cornflour, garlic powder, paprika, salt, and black pepper. Toss gently until all pieces are evenly coated. The cornflour is key to achieving a crispy texture.
Step 3: Cook the Mushrooms
Heat the oil in a large frying pan over medium-high heat.
Add the mushrooms in a single layer. Do not overcrowd the pan; cook in batches if needed.
Fry for 4 to 5 minutes on each side until the mushrooms are golden brown and crisp. Avoid stirring too often, as this prevents browning.
Once cooked, remove the mushrooms from the pan and place them on a plate lined with kitchen paper.
Step 4: Make the Sauce
In a small bowl, mix together the soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and chilli flakes if using.
Pour the sauce into the same pan used for the mushrooms and simmer for 1 to 2 minutes until slightly thickened.
Step 5: Assemble the Dish
Add the cooked rice to the pan with the sauce and gently toss until the rice is evenly coated and heated through.
Top the rice with the crispy mushrooms just before serving to maintain their crunch.
Serving Suggestions
Serve hot as a main dish or as a side with stir-fried vegetables, tofu, or grilled chicken.
Garnish with spring onions or sesame seeds if desired, though the dish is flavourful on its own.
